I was looking for a lamb dish to make on the feast of St. Agnes and came across this cute idea for mini pot pies. Combining tender lamb with sun-dried tomatoes in a mini pastry crust and topping with mashed potato icing makes pretty “cupcake” looking pot pies.
Lamb Pot Pie Cupcakes
- 3/4 lb. ground lamb
- 8 oz sun-dried tomatoes, chopped
- ¼ cup onions, chopped
- 1 T. Olive oil
- Salt, pepper to taste
- Mashed potato – for 'Icing' topping
- Mini crusts, pre-made
In skillet, saute onions in olive oil until tender. Add ground lamb and cook until browned. Add sun dried tomatoes, cook for about 5 minutes. Salt and pepper to taste. Fill 12 mini pastry crusts with the ground lamb mixture. Fill a piping bag with mashed potatoes. Pipe a swirl on top of the meat mixture to cover. Place under a hot preheated broiler for 2-3 minutes to brown the mashed potatoes. Serve hot or cold. Good for a buffet, snack, lunch or dinner. Makes: 12 mini pies
St. Agnes, Pray for us!